This 5-component side dish is a British classic



Why is it working

  • Soaking the dried bone marrow pea in salt and baking soda saline helps to soften beans, so after cooking creamy, gentle legumes.
  • The fresh mint gives the dish a cool, refreshing taste and helps to enlighten the peas.

Mushy peas may not sound seductive. But the food that is often served together Fish and chips Or the sausages are deeply soothing in Britain. The dried marrowfat peas – which is more mature than the usual green peas and is later harvested – is steamed until they are felt and then a hearty puree.

Peas are nuts and wonderfully delicious, and although the food is extremely simple, this is one of my favorite diets when I visit Gaga with my husband and grandmother in Scotland. We are heading for chippy with a loving expression the British with local fish and chip Spots where I order at least two portions of Mushy peas – then ask everyone else if I can eat theirs.

Since I'm only in the UK when I'm in the UK, eat it as a special occasion for me. I am so associated with Mushy Peas with Chippy that it never happened to make them at home -so I've never tried to create them again. When I heard that Birmingham, Alabama -based test kitchen colleague Renu Dhar I worked out a recipe for the British Classic, I was glad there was someone he talked about about dried peas.

Renu's method is similar to many traditional British recipes: dried marrowfat peas in salt and baking soda solution overnight and then not soft. Beans and peas contain a lot of pectin, which promotes plants, including fruits, vegetables and legumes. Soaking marrowfat with starch with water, salt and baking soda helps peas by making pectin soluble ultra-cream beans To cook much faster than beans, which are not salted in the same solution. Soaking also promotes peas throughout and creates tastier food.

When the peas are gentle, Renu melts them, then with salt and a small mint for season season season, with a modern centrifugation that is not uncommon in the UK these days. Refreshing, but still hearty and satisfying, and all as delicious as the cheeky peas I ate in the UK: “These cheeky peas are like a hug,” Renu tells me. “This simplicity is the best.”

This recipe was developed by Renu Dhar; The header was written by Genevieve Yam.

This 5-component side dish is a British classic


Cooking method
(Keep on the screen awake)

  • 2 teaspoon soda

  • 2 teaspoon Diamond crystal kosher saltshared; For table salt, use half a quantity

  • 7 ounce Dried marrowfat pea (200 g; 1 cup), see the notes

  • 20 ounce (590 ml; 2 1/2 cup) waterPlus still needed

  • 2 (1 inches) fresh mint leavesfinely chopped (optional)

  1. In a large bowl, combine the baking soda and 1 teaspoon salt. Add peas; Add enough water to cover the pea with 3 inches and mix to connect it. Cover with a plate, kitchen towel or plastic packaging and let it sit at room temperature for at least 8 hours and up to 12 hours.

    Serious Eating / Victor Protasio


  2. Delivery and rinse the peas with a fine mesh sieve. In a 4 quartet pan, combine peas and 2 1/2 cups of water. Boil the high. Reduce heat to medium-low; Cover and cook gently, stirring occasionally until the peas are soft and start blinking, 30 minutes -1 hours, giving more water, approx. 2 tablespoons, if necessary, if the mixture looks dry.

    Serious Eating / Victor Protasio


  3. Discover the pan. The spoon or potato using the back of the Masher PEAS until smooth is smooth. Continue cooking and medium-low massaging until all peas are crushed and blinked and consistency looks thick for 2-3 minutes. Stir in the remaining 1 teaspoon of salt. Add a fresh mint (if you use); Serve hot.

    Serious Eating / Victor Protasio


Special equipment

Delicious Mesh Sita, 4-Quarter pan, spoon or potato

Note

Marrowfat peas is selected when they are completely mature and dry on the grapes. They can be purchased in online or special grocery stores. Some marrowfat peas can be a pack of baking soda for soaking. You can use this peas to soak, if necessary, 1 teaspoon of diamond crystal kosher salt. (If you use table salt, use half per quantity.)

Make-Head and Storage

After cooling, the pasty pea can be cooled in airtight container for up to 4 days. They continue to thicken when they sit. Add water to heat the pea, 1 teaspoon at a time until it reaches the desired consistency and then a microwave oven until it heats up.

After cooling, the cheeky peas can be frozen for up to 3 months in an airtight container. Melt overnight in the fridge.

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